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10 Minute Keto Bruschetta Chicken

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10 Minute Keto Bruschetta Chicken

This recipe is designed to teach everyone how to make 10 minute keto bruschetta chicken.
Course Main Course
Prep Time 5 minutes
Cook Time 10 minutes
Servings 6 thighs
Calories 357kcal

Ingredients

  • 4 TBS olive oil, divided
  • 18 oz canned tomatoes with their juices
  • 2 TBS dry Italian seasonings
  • 2 lbs boneless chicken thighs
  • salt and pepper to taste
  • 1 oz freshly grated parmesan cheese
  • 5 oz shredded mozzarella cheese
  • 6 TBS balsamic vinegar *
  • 6 keto baguette slices or keto bread of choice, toasted

Instructions

  • Preheat 2 TBS of the olive oil in a large skillet over medium-high heat for 3 to 5 minutes or until hot. Whil ethe oil is preheating, in a medium bowl stir together tomatoes, the remaining 2 TBS of the olive oil, Italian seasonings and salt and pepper to taste. Set aside.
  • Place the chicken into the preheated skillet. Cooke 5 minutes or until the underside of the chicken is browned. Turn the chicken and cook another 5 minutes or until the chicken is fully cooked (the internal temperature should be at least 165 degrees).
  • Sprinkle the parmesan and mozzarella cheese evenly over the chicken. Cover and cook another 2 minutes or until the cheeses are fully melted. Turn off the heat and pour the tomato mixture evenly over the chicken. To serve place a toasted keto baguette slice or toasted keto bread of choice onto a serving plate.
  • Spoon the desired amount of chicken and tomato mixture over the bread. (1 use 1 baguette slice for every thigh) Drizzle the vinegar lightly over the chicken. (I use 1 TBS of vinegar for each thigh) Serve warm.

Nutrition

Serving: 1thigh | Calories: 357kcal | Carbohydrates: 4.8g | Protein: 34g | Fat: 24g
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